Chocolate Caramel Bread Pudding
Yield: 1 Quart

9 slices white bread
1 lg cooking apple
1/3 c semisweet chocolate pieces
1/3 c chopped pecans
12 vanilla caramels
3 c fat free milk
1 tb butter
3 slightly beaten eggs
1/2 c packed brown sugar
2 tsp vanilla
1/4 tsp salt
1/4 cup ice cream or whipped cream optional

Cut bread into cubes (about 7 cups). Peel and chop apple. Spread bread cubes in a lightly greased 2 quart rectangular baking dish. Sprinkle with apple, pecans, and chocolate pieces. In a medium saucepan combine caramels, 1 cup of milk, and butter. Cook and stir over med-low heat until caramels are melted. Add remaining milk; heat until mixture just begins to bubble around edge of pan. Remove from heat. Slowly stir mixture into beaten eggs. Stir in brown sugar, vanilla, and salt. Pour over bread; press lightly with spoon to moisten bread cubes. Bake at 350 F for 35-40 minutes or until inserted knife comes out clean. If desired serve warm with ice cream or whipped cream. Makes 8 servings.